The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM) in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1). The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis), textural properties (texture analysis), and the content of hard triglycerides (nuclear magnetic resonance spectroscopy). The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by comb...ining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.
TY - JOUR
AU - Zarić, Danica
AU - Pajin, Biljana
AU - Lončarević, Ivana
AU - Šereš, Zita I.
AU - Dokić, Ljubica P.
AU - Soronja-Simović, Dragana M.
PY - 2012
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2160
AB - The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM) in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1). The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis), textural properties (texture analysis), and the content of hard triglycerides (nuclear magnetic resonance spectroscopy). The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by combining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.
PB - Savez hemijskih inženjera, Beograd
T2 - Hemijska industrija
T1 - The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate
EP - 741
IS - 5
SP - 735
VL - 66
DO - 10.2298/HEMIND120210024Z
ER -
@article{
author = "Zarić, Danica and Pajin, Biljana and Lončarević, Ivana and Šereš, Zita I. and Dokić, Ljubica P. and Soronja-Simović, Dragana M.",
year = "2012",
abstract = "The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM) in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1). The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis), textural properties (texture analysis), and the content of hard triglycerides (nuclear magnetic resonance spectroscopy). The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by combining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate",
pages = "741-735",
number = "5",
volume = "66",
doi = "10.2298/HEMIND120210024Z"
}
Zarić, D., Pajin, B., Lončarević, I., Šereš, Z. I., Dokić, L. P.,& Soronja-Simović, D. M.. (2012). The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 66(5), 735-741.
https://doi.org/10.2298/HEMIND120210024Z
Zarić D, Pajin B, Lončarević I, Šereš ZI, Dokić LP, Soronja-Simović DM. The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate. in Hemijska industrija. 2012;66(5):735-741.
doi:10.2298/HEMIND120210024Z .
Zarić, Danica, Pajin, Biljana, Lončarević, Ivana, Šereš, Zita I., Dokić, Ljubica P., Soronja-Simović, Dragana M., "The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate" in Hemijska industrija, 66, no. 5 (2012):735-741,
https://doi.org/10.2298/HEMIND120210024Z . .
